Comments on: Refilled and refueled

By: the pink tink

the pink tink — Mon, 26 Oct 2009 12:53:07 +0000

mmmmmmmm this sounds delicious, will definately be trying it out. Thanks, great blog

By: jordan

jordan — Tue, 20 Oct 2009 16:36:18 +0000

just found this recipe this week and love it! i've had a serious brussels sprouts addiction for the past few weeks, and was looking for new ways to use them. i added a touch of lemon to the end and it turned out great! thanks for such a light and easy recipe 🙂

By: Molly

Molly — Tue, 03 Jun 2008 03:56:00 +0000

Wendy, I think my mom buys her pine nuts at Mediterranean Imports. Have you been there? It's terrific. < HREF="http://www.yelp.com/biz/mediterranean-imports-and-deli-oklahoma-city" REL="nofollow">Here<>'s more information.Hope that helps!

By: Wendy

Wendy — Tue, 03 Jun 2008 00:28:00 +0000

I have been trying for 3 weeks to find pine nuts in OKC, this is how I came across your lovely site! I want to make a fresh pesto. Can you ask your mom where she gets pine nuts? Thank you!!!!!!!!

By: Anonymous

Anonymous — Wed, 06 Feb 2008 02:44:00 +0000

I just finished making, eating, and putting up the dishes from this meal, ahh I just remembered that I forgot the cream. Oh well, it was good anyway but in trying to incorporate more vegetables into my diet I used spaghetti squash instead of pasta. Kudos. I love the blog.

By: Isabel

Isabel — Sun, 20 Jan 2008 07:50:00 +0000

Tried in on friday night: so amazingly delicious. Thank you!

By: Barb in Canada

Barb in Canada — Fri, 18 Jan 2008 23:52:00 +0000

I discovered a recipe in the mid-80s in a vegetarian cookbook for sauteed finely sliced sprouts with mushrooms. I’ve been making it for years and converted lots of folks to that old staple vegetable. I’ve never added pine nuts, but have upgraded it with portobello mushrooms and as always lots of garlic. I used to serve it as a side dish, but when I tried the leftovers on pasta – culinary delight! And now I’m old enough to afford the best reggiano, it’s even better.I love this blog and will now have to buy Bon Appetit. Congratulations – they are lucky to have you.

By: Bex

Bex — Tue, 15 Jan 2008 18:29:00 +0000

looks amazing! i can’t wait to try this!

By: Sarah

Sarah — Mon, 07 Jan 2008 21:29:00 +0000

I made this last night with some brussels sprouts for out weekly CSA box delivery, grown just outside of Seattle– wow, it was so delicious. We made one modification: sautéd some baby leeks and garlic. Next time, I plan to use fresh pasta. Its definitely a keeper.

By: applebranch

applebranch — Mon, 24 Dec 2007 04:51:00 +0000

we tried your Brussel Sprout recipe, but tinkered a bit, using mushrooms instead of pine nuts, and sour cream instead of plain cream. The mushrooms were lovely; the sour cream perhaps not liquidy enough, despite our adding cooking water. Thanks, though! We had your Celeriac soup tonight, and it’s a keeper.